Sunday, February 16, 2014

Pasta & Egg

My grandmother used to make "Basta & Egg" all the time for me as a kid and to this day, married with my own kids, I still have to have this deliciousness in my life!  This pasta dish is a really simple, filling, and a super cheap dinner idea.  And with the amount of deliciousness, it's sure to become a new favorite for your family, too!


  • 1 box (16 oz) small shells
  • 6 eggs
  • 1/2 cup pecorino romano cheese ( I use Locatelli brand )
  • 5-6 cloves garlic
  • 1/4 cup oil
  • 1 1/2 Tbsp. salt (for the pasta water)


In a bowl, scramble together eggs and cheese.  Add a little salt and pepper.  Set aside.  

Chop garlic cloves in half.  Heat oil in a skillet on medium high heat.  Add garlic and sautee until golden brown, about 2 minutes.  Be careful not to let it burn, your oil will have a bitter taste.  Remove pan from heat.  Remove garlic and discard.  Set aside.

In a large sauce pot, bring some water to a boil for your pasta and add 1 1/2 tablespoon of salt into the water.  Cook pasta according directions.  Half way through the cooking time, ladle 1 cup of the pasta water into a separate bowl and save for later use.  When your pasta is done, drain quickly (without shaking off excess water) and put back into the pot.  

Add the egg and cheese mixture into the pot while the pasta is still hot.  Mix continuously until the eggs start to become scrambled and cooked.  Add in oil.  Add some of the reserved pasta water until you get the consistency you like.  You can add a little bit to have it drier or add more water for a little wetter consistency.

*Note: If you're stirring and notice your eggs are a little runny and not cooking, just put back on the stove burner on low until eggs begin to become fluffy and stick to the pasta.

Serve with some extra grated cheese on top and enjoy!

No comments:

Post a Comment